Effects of chitosan‐based coatings on storage quality of Chinese shrimp

We investigated the effects of chitosan‐based coatings on the preservation quality of refrigerated Chinese shrimp for 12 days. Samples of Chinese shrimp were subjected to three different coating treatments, namely chitosan (CH), chitosan and ε‐polylysine (CH + ε‐PL), chitosan combined with ε‐polylys...

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Detalles Bibliográficos
Autores principales: Zhang, Zhen, Xia, Guanghui, Yang, Qiang, Fan, Xinwen, Lyu, Shuxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924340/
https://www.ncbi.nlm.nih.gov/pubmed/31890188
http://dx.doi.org/10.1002/fsn3.1275

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924340/
https://www.ncbi.nlm.nih.gov/pubmed/31890188
http://dx.doi.org/10.1002/fsn3.1275

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